Crab Cakes Recipe

If you’re searching for the ultimate seafood treat that manages to be both elegant and incredibly comforting, look no further than Crab Cakes. These crispy golden patties are all about the sweet, delicate flavor of crab, enriched with just the right blend of bright herbs, spices, and a hint of creamy dressing. Whether you’re hosting a dinner party or whipping up a weekend indulgence, their irresistible texture and taste have a way of making any meal instantly feel like a special occasion.

this Recipe

Ingredients You’ll Need

Crab Cakes don’t ask for much in the way of ingredients, but every element plays a starring role. Each adds its own special touch—some for flavor, some for texture, and some for an extra pop of color—making a perfectly balanced bite you’ll crave again and again.

• Lump crab meat: The hero ingredient; choose fresh or high-quality refrigerated crab meat for the sweetest, most flavorful cakes.
• Mayonnaise: Binds everything together and lends creaminess without overpowering the crab.
• Large egg: Acts as the glue that holds the patties intact while keeping them tender.
• Dijon mustard: Adds a sharp, tangy zing that brightens every bite.
• Worcestershire sauce: Brings savory depth and a subtle kick of umami.
• Old Bay seasoning: The secret spice blend that instantly screams classic seafood flavor.
• Salt: Enhances all the other flavors and highlights the sweetness of the crab.
• Black pepper: Gives a gentle, warm background heat to round things out.
• Lemon juice: Adds freshness and a little acidity to cut through the richness.
• Breadcrumbs (preferably panko): Lightly bind the cakes while providing that crave-worthy crispy edge.
• Chopped fresh parsley: Lends color and a burst of herby brightness.
• Finely chopped green onion: For pops of mild onion flavor and green color.
• Unsalted butter (for frying): Ensures a golden, buttery crust that’s sheer heaven.
• Lemon wedges (for serving): Because a squeeze of lemon over hot Crab Cakes is simply magic.

How to Make Crab Cakes

Step 1: Make the Flavor Base

Start by whisking together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and fresh lemon juice in a large mixing bowl. This creamy, seasoned base is the secret to perfectly moist, well-flavored Crab Cakes that don’t hide the delicate taste of crab.

Step 2: Gently Mix in the Crab

Carefully add in the picked-over crab meat along with the breadcrumbs, chopped parsley, and green onion. Use a spatula or your (clean!) hands to fold everything together gently. The trick is to mix just enough so the mixture holds together but without breaking up those beautiful pieces of crab—chunks mean maximum flavor and a luxurious texture.

Step 3: Chill for Easy Shaping

This is the patience step, but trust me, it’s worth it! Cover the crab mixture and let it rest in the fridge for about 30 minutes. Chilling helps all those flavors meld and makes the mixture firm enough to shape without falling apart.

Step 4: Form Your Crab Cakes

Scoop the chilled mixture and gently press into either 8 small patties or 4 generous ones, depending on how you’d like to serve them. A touch of dampness or a light oiling on your hands can help prevent sticking. At this point, if you like extra crunch, you can lightly coat the patties in additional panko.

Step 5: Sizzle and Brown

Melt unsalted butter in a large skillet over medium heat. Once hot and shimmering, add the Crab Cakes without crowding the pan. Cook for 3–4 minutes per side until they turn a gorgeous golden brown crust and are warmed through. Each flip is a moment of anticipation—get ready for some serious deliciousness.

Step 6: Serve and Savor

Once crisp and golden, arrange the hot Crab Cakes on a serving plate. Add a generous squeeze of lemon, and you’re ready to treat yourself and your guests to something special.

How to Serve Crab Cakes

Garnishes

Crab Cakes shine with the simplest of garnishes—a few fresh lemon wedges, maybe some chopped fresh parsley or chives sprinkled over the top, and a dollop of your favorite creamy sauce like tartar or lemony aioli for dipping. Each embellishment adds a little color and zip without masking that gorgeous crab flavor.

Side Dishes

Classic Crab Cakes pair beautifully with light, zesty sides. Try them with a simple green salad, roasted asparagus, or coleslaw tossed in a bright vinaigrette for some crunch. For a heartier plate, consider roasted potatoes or a scoop of corn salad. The idea is to keep sides refreshing so the crab remains the star of your meal.

Creative Ways to Present

For a modern appetizer, serve mini Crab Cakes nestled in little lettuce cups, or layer them on buttery brioche slider buns for irresistible crab sliders. Hosting a brunch? Top each crab cake with a soft poached egg and a drizzle of hollandaise for a Chesapeake-inspired eggs Benedict! The possibilities are only limited by your imagination.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftover Crab Cakes, keep them in an airtight container in the refrigerator for up to 2 days. Place a piece of parchment between layers to prevent sticking and help them retain their crispy outside.

Freezing

Crab Cakes actually freeze exceptionally well. Arrange uncooked patties on a baking sheet, freeze until solid, then transfer to a resealable freezer bag (with parchment between layers). They’ll keep for up to 1 month. When ready to eat, thaw overnight in the fridge before cooking as usual.

Reheating

The best way to reheat Crab Cakes is in a 350°F oven for about 10 minutes, or just until warmed through. This keeps the exterior crisp and the interior juicy. Microwaving works in a pinch, but you’ll lose that golden crunch.

FAQs

Can I use canned crab meat?

Absolutely! While fresh lump crab meat offers the most luxurious flavor and texture, quality canned crab can work in a pinch—just be sure to drain it very well and pick through for any remaining shells.

How do I keep my Crab Cakes from falling apart?

The secret is to not overmix and to chill the mixture before shaping and cooking. The egg, mayonnaise, and a modest amount of breadcrumbs all help the patties hold together without making them dense or dry.

What sauce goes best with Crab Cakes?

Classics like tartar sauce or a bright lemon aioli are always a hit, but don’t be afraid to experiment! Try sriracha mayo for a spicy kick, or a simple remoulade loaded with herbs and capers for a punchy finish.

Can I bake Crab Cakes instead of frying?

Yes! For a lighter touch, bake your crab cakes at 400°F on a parchment-lined sheet for 12–15 minutes, flipping halfway through. You’ll still get lovely golden edges, with less hands-on time at the stove.

What’s the difference between Maryland-style and other Crab Cakes?

Maryland-style Crab Cakes traditionally use little filler and lots of lump crab, letting the sweet crab shine, and of course, plenty of Old Bay seasoning. Other versions sometimes include more breadcrumbs or different seasonings—both are delicious, but Maryland’s simplicity is often considered the gold standard!

Final Thoughts

Few dishes can turn an ordinary evening into a memorable one quite like Crab Cakes. Whether served as an appetizer, main course, or even a brunch treat, they bring a touch of indulgence and unmistakable flavor to your table. Give this beloved recipe a try, and enjoy every crispy, tender, crab-packed bite!

Print